The reveal at 8:17 literally made me say out loud " Oh my god! " I am cooking a whole ribeye MS8 tonight on my new Bronco so im quite looking forward too it. Always an awesome vid! I use that exact rub combination on every thing I Do on the BBQ and its excellent
I got a Drum smoker a couple of days ago, this vid was really helpful thank you. I didn't know you could just do the minion method like that and the airflow would control how quickly it spreads. Thanks heaps mate!
@ awesome! I got your rubs for Christmas, mixed up some prawns with the spices steak shooter, lemon juice and olive oil, cooked on some hot coals and drizzled with some garlic butter lemon sauce, unreal, done this before without steak shooter but it took it to another level. Can’t wait to try them on some real meat in the next few days 👌
This is exactly what I was looking for. Brisket takes so long that it makes sense to be able to cook it overnight. Now I just wonder if it can be done the same in a Weber kettle or if I need to get a drum smoker?
I've been eyeing off the Bronco drum smoker for a bit - I see it has hanging hooks for smoking more ribs that you could lay out flat on the grate. But I've not seen a video on that style - how about a 'hanging rib drum smoke' video?
rest in an oven for 5 hours? wow, i didn't know that. enjoying learning all this bbq cooking. most of the meat i plan to cook is hunted game meats, like venison or roo, but i do occasionally process a steer. i used to be a butcher 35 years ago, now use that skill for my hunting and teaching other hunters.
The Flat looked awesome. I hope everyone doing BBQ will use a vacuum sealer. I use it almost every day. Im not sure what people do with a whole brisket without one. Eat it 5 days straight?
G'day mate great vid! I have the same inkbird vac sealer as you after watching one of your previous vids. I've always wondered how long to wait before vac sealing them. What is your approach to this? Thanks mate have a goody
Hi mate. Great video. Thanks. I have the smaller bronco. Do you think it would keep temperature as well as the pro? I know the basket is bigger in the pro, just wondering if it is superior for maintaining temp control.
Where do you put the ambient probe in the drum? I've noticed a 40-50 degree F swing depending on where it goes. Also, do you prefer using a fan controller or going without on the Bronco?
@@LownSlowBasics I can't really make sense of it but I get 40-50 degreeF lower if I put an ambient probe in front of the meat (by the handle) vs in the back. Figured it out the hard way when some meat sat at 180 degrees F with no progression for several hours. I thought I had seen a video of yours from a while ago where you were using a fan controller with a bronco, so I was curious if you were still doing that.
Aaron you got a vac sealer you’d recommend or they all rather similar? Honestly can’t believe I never thought about this until seeing it here and it’s so bloody obvious! Cheers legend!
You also can send the rest of the brisket to me Aaron 😉 Absolutely perfect brisket 👍👍👍 Do you think there will be a big difference, if I take the Brisket in butcher paper after 70 internal?? Greetings Bernd
The reveal at 8:17 literally made me say out loud " Oh my god! "
I am cooking a whole ribeye MS8 tonight on my new Bronco so im quite looking forward too it. Always an awesome vid!
I use that exact rub combination on every thing I Do on the BBQ and its excellent
Haha that’s what I like to hear!
Thanks heaps mate, that rub combo is hard to beat hey!
@@LownSlowBasics its lovely. I give some of the stuff I do to co workers and they all agree.
@@Vikturus22 that’s awesome 🙏
I got a Drum smoker a couple of days ago, this vid was really helpful thank you. I didn't know you could just do the minion method like that and the airflow would control how quickly it spreads. Thanks heaps mate!
Most welcome mate!
You’re the man Aaron, a few weeks ago I bought a full brisket for $12.99 a kg and it was one of the best I’d ever cooked on my drum too
Oh wow! That’s cheap these days per kg for a brisket!
Yep it was at peninsula bulk meats in rosebud
Hey Aaron, I recon a good idea for some videos is knife and bbq equipment maintenance
@@ssusggus I’ve got a knife one coming soon hopefully 🙌
@ awesome! I got your rubs for Christmas, mixed up some prawns with the spices steak shooter, lemon juice and olive oil, cooked on some hot coals and drizzled with some garlic butter lemon sauce, unreal, done this before without steak shooter but it took it to another level. Can’t wait to try them on some real meat in the next few days 👌
Hey Aaron. Any chance you could do the same video but by using a 57cm Weber (snake method?) Maybe a 4 to 5kg brisket? Thanks mate.
Hey mate! I reckon I might have an older video or 2 on that if you have a browse 🤘
ua-cam.com/video/WY8vNhE-J_8/v-deo.htmlsi=OlfW3MTpY1H3VF5h
That bronco is awesome. I just got a Weber Smokey mountain but I’d like to get a bronco one day. I heard they hold temp very well for hours
@@DenyTheFleshCalisthenics the bronco is awesome. As close to set and forget as you’ll get without a pellet I reckon.
*gasps* OMG!! Aaron, that turned out beautifully. One of your best I reckon ❤
Definitely agree! Thankyou. Hope you’re well.
Great vid Az.
Cheers mate 🙌
This is exactly what I was looking for. Brisket takes so long that it makes sense to be able to cook it overnight. Now I just wonder if it can be done the same in a Weber kettle or if I need to get a drum smoker?
It’d be very challenging in a Weber kettle doing an overnight cook. Definitely get a drum if you can 😃
I've been eyeing off the Bronco drum smoker for a bit - I see it has hanging hooks for smoking more ribs that you could lay out flat on the grate. But I've not seen a video on that style - how about a 'hanging rib drum smoke' video?
@@Howie1974 cheers mate, have a browse on my channel. I’ve done pork ribs, beef ribs and split chickens hanging in the drum 👍
@@LownSlowBasics dang I thought I’d checked! Will do
A work of art 👍🏻👏🏻😃🇨🇦
Thanks mate 😃
rest in an oven for 5 hours? wow, i didn't know that. enjoying learning all this bbq cooking. most of the meat i plan to cook is hunted game meats, like venison or roo, but i do occasionally process a steer. i used to be a butcher 35 years ago, now use that skill for my hunting and teaching other hunters.
That’s awesome! It’s a great skill to have hey.
What machine do you use for your vacuum sealer?
The inkbird brand one. Should be a link in description 🤘
hows the smoke flavor on this with the bronco pro? i feel like it doesnt get much smoke with briquettes and wood chunks
Pretty good. Wont beat an offset but way more than a pellet.
The Flat looked awesome. I hope everyone doing BBQ will use a vacuum sealer. I use it almost every day. Im not sure what people do with a whole brisket without one. Eat it 5 days straight?
I know hey, vac sealers are a game changer 🙌
G'day mate great vid! I have the same inkbird vac sealer as you after watching one of your previous vids. I've always wondered how long to wait before vac sealing them. What is your approach to this? Thanks mate have a goody
Cheers mate! I usually let them cool down a bit to a warm temperature 🤘
Hi mate. Great video. Thanks.
I have the smaller bronco. Do you think it would keep temperature as well as the pro? I know the basket is bigger in the pro, just wondering if it is superior for maintaining temp control.
It’s very much the same for temp control! You’ll still get 10+ hours out of a full basket 🤘
Nice. Thanks mate, much appreciated. This will be my next cook.
@@patbennett1004 most welcome 🙌
excellent. thank you.
Most welcome 🤘
Hey Aaron
I have a brand new smoky mountain that I haven’t yet unpacked, do you reckon it’s the same process that you showed me?
They are a little different with setup and vent control.
Where do you put the ambient probe in the drum? I've noticed a 40-50 degree F swing depending on where it goes.
Also, do you prefer using a fan controller or going without on the Bronco?
Usually just right next to the meat. Definitely prefer no fan.
@@LownSlowBasics I can't really make sense of it but I get 40-50 degreeF lower if I put an ambient probe in front of the meat (by the handle) vs in the back. Figured it out the hard way when some meat sat at 180 degrees F with no progression for several hours.
I thought I had seen a video of yours from a while ago where you were using a fan controller with a bronco, so I was curious if you were still doing that.
@ depends where your lid vent is I guess. It’ll be hotter under that. Yeah I don’t really need to use it as the bronco is stable enough without it
Awesome mate 🤟
Cheers mate!
The lowest my oven will go is 170F. Is that too hot for a rest?
That should be fine.
@@LownSlowBasics Thank you sir.
@@BenWillKing no worries mate!
Aaron you got a vac sealer you’d recommend or they all rather similar? Honestly can’t believe I never thought about this until seeing it here and it’s so bloody obvious! Cheers legend!
No worries mate! Most of them are very similar. I use the inkbird one which has been great 👍
Hey Aaron loved the video mate. Where do you get your smoking woods from ?
Cheers
Karl
Cheers mate. Check out Natural Smoke. Link in description.
You also can send the rest of the brisket to me Aaron 😉
Absolutely perfect brisket 👍👍👍 Do you think there will be a big difference, if I take the Brisket in butcher paper after 70 internal?? Greetings Bernd
Cheers Bernd! Not a huge difference, it’s just another option 🙌
@@LownSlowBasicsThanks Aaron 👍
so basically it's the same as every one has been smoking briskets in WSM or Kamado for decades, right?
Yeah, but in a drum 👍